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Studies on production of flavour constituents by various lactic acid bacteria. III. Effect of milk fat on production of free amino acids by various lactic acid bacteria



Studies on production of flavour constituents by various lactic acid bacteria. III. Effect of milk fat on production of free amino acids by various lactic acid bacteria



Japanese Journal of Dairy Science 24(2): A63-A68



6 species of lactic acid bacteria were incubated at 30 or 37 deg C in skim-milk and whole milk as described in parts I and II. Presence of milk fat had little effect on production of free amino acids. After 72 h incubation, the production of 17 free amino acids by lactic acid bacteria decreased progressively as follows: Lactobacillus bulgaricus, L. casei, Streptococcus lactis (527), L. acidophilus, Str. thermophilus, Str. cremoris. Str. lactis also produced an unidentified free amino acid.

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